Shrimp, Clams, and Scallops Pasta

Ingredients

• teaspoon sextra-virgin olive oil, divided
• cup chopped onion
• clove sgarlic, minced, divided
• (28 ounce) can crushed tomatoes
• (6 ounce) can tomato paste
• 1/2 cup white wine
• tablespoon sugar
• tablespoon crushed red pepper flakes
• teaspoon sdried oregano
• teaspoon salt
• large bay leaf
• (16 ounce) packageuncooked spaghetti
• pound clams
• pound shrimp
• pound scallops
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion and 2/3 of the garlic; cook and stir until tender, 3 to 5 minutes. Mix in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Bring to a simmer and cook, uncovered and stirring occasionally, for 1 hour.
2. When the sauce has about 20 minutes left, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until shells open, 5 to 7 minutes. Discard any clams that do not open. Stir opened clams into the sauce.
4. Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add shrimp and scallops; cook and stir until opaque, about 2 minutes. Stir in remaining garlic. Transfer mixture to the sauce.
5. Drain spaghetti. Serve seafood sauce over top and garnish with Parmesan cheese.